Synopses & Reviews
A cardiac patient's step-by-step guide to cooking and eating in the real world
How to lower cholesterol, cut fat, reduce salt and sugar, and still eat tasty food How to adapt everyday recipes for healthy eating How to change eating habits permanently How to lose weight and keep it off How to read the new food labels How to eat smart in restaurants And more Praise from professionals for the revised edition:
The present revision is a major one. It applies the most current information on diet and cardiovascular health, and provides a method of dietary change that is both realistic and effective. . . . If we all abided by what Mr. Piscatella says, the health of our nation would skyrocket.
William C. Roberts, M.D., Editor-in-Chief, The American Journal of Cardiology
Don't Eat Your Heart Out Cookbook is the best, most focused approach I've seen for changing your diet and reducing heart disease. This is a terrific resource for heart patients and anyone else interested in good health.
L. Kent Smith, Director of Cardiac Rehabilitation, Arizona Heart Institute
If I could spend a day counseling each of my patients, I'd tell them what's written in Don't Eat Your Heart Out Cookbook. . . . It is an exceptional job of balancing information and technique, in language everyone can understand.
Michael Davidson, M.D., Medical Director, Chicago Center for Clinical Research
Synopsis
With over 939,000 copies in print, used and recommended by more than 5,500 hospitals, and now completely revised and updated,
Don't Eat Your Heart Out Cookbook is the bible for anyone seeking a heart-healthy diet.
Incorporating the latest scientific and nutritional studies, lay expert Joe Piscatella outlines an effective plan for life-long heart health and explains the science behind it in plain-speaking language we all can understand.
Packed with 400 healthy, low-fat recipes-soups, salads, sandwiches, poultry, seafood, and even red meats and desserts-painstakingly developed by Joe's wife Bernie, this indispensable book is a step-by-step guide to achieving a permanent change in dietary patterns. The author provides countless tips on adapting everyday recipes, ordering judiciously in restaurants, decreasing salt and sugar intake, losing weight and keeping it off. The new edition pays special attention to women and heart disease, explains HDL and LDL cholesterol and what the numbers really mean, and discusses coronary regression, the benefits of aspirin, and lifestyle factors vs. genetics. It dispels food myths--that shrimp is a no-no, alcohol is always unhealthy, and ground turkey is better than ground beef--and shows how to make use of low-fat food products.
Synopsis
Selection of the Book-of-the-Month Club and [Better Homes &Gardens] Family Book Service939,000 copies in print Description
Includes bibliographical references (p. [613]-620) and indexes.
About the Author
Author Joseph C. Piscatella has been a keen observer of American eating habits since 1977, when emergency open-heart surgery at the age of 32 forced him to recognize the intimate connection between dietary habits and overall health. His successful recovery and determination to make adjustment in his own lifestyle and diet inspired a new career as an active proponent of healthy lifestyle changes. As president of the Institute for Fitness and Health, Inc. in Tacoma, Washington, he lectures extensively to a variety of clients, including medical organizations, corporations and professional associations, and is a consultant on major wellness projects for Fortune 500 companies, the U.S. Army, U.S. Navy and U.S. Air Force. Cited in Time for their practicality and effectiveness, his seminars deal with the management of lifestyle habits to increase health, longevity and productivity. Mr. Piscatella is the only non-medical member of the National Institute of Health Cardiac Rehabilitation Expert Panel, which develops clinical practice guidelines for physicians. He is also a member of the Association for Worksite Health Promotion, the American Association of Cardiopulmonary Rehabilitation, and the National Wellness Association.
Table of Contents
Foreword
Preface
Introduction
PART I: UNDERSTANDING HEART DISEASE
Chapter One: The Heart and the Coronary Arteries
The Heart
How the Heart Works
The Coronary Arteries
Chapter Two: What is Coronary Heart Disease?
How Coronary Heart Disease Develops
The Consequences of Coronary Heart Disease
Chapter Three: Cardiac Risk Factors
Noncontrollable Risk Factors
Controllable Risk Factors
Focusing on the Real Problem
Chapter Four: Can Coronary Heart Disease Be Reversed?
Chapter Five: Understanding Cholesterol
PART II: DIET IS A CARDIAC RISK FACTOR
Chapter Six: The American Diet May Be Hazardous to Your Health
Chapter Seven: Too Much Dietary Fat
Why Do We Eat So Much Fat?
Dietary Fat and Blood Cholesterol
Dietary Fat and Overweight
How Dietary Fat Makes You Fat
A Last Word
Chapter Eight: Not Enough Complex Carbohydrates and Fiber
Complex Carbohydrates Are Not Fattening
Complex Carbohydrates Contain Fiber
Complex Carbohydrates Benefit Cardiac Health
A Last Word
Chapter Nine: Too Much Salt
Salt Is Found Everywhere
What's The Problem?
Chapter Ten: Too Much Sugar
Sources of Refined Sugar
What's the Problem?
PART III: PREPARING FOR DIETARY CHANGE
Chapter Eleven: The Basic Principles
Chapter Twelve: Moderation and Balance
Chapter Thirteen: Meal Planning and Creative Substitution
Meal Planning
Creative Substitution
PART IV: SEVEN STEPS TO CHANGE YOUR DIETARY HABITS ONCE AND FOR ALL
Chapter Fourteen: Step 1-Determine Your Personal Fat Budget
The Fat-Gram Method
What About Saturated Fat?
The Checkbook Approach
Chapter Fifteen: Step 2-Learn to Read Food Labels
Packaged Foods
Keep Your Focus on Fat
Chapter Sixteen: Step 3-Change the Focus of Your Meals
Moderate Meat
Moderate Poultry
Increase Seafood
Increase Complex Carbohydrates
What About Snacks?
Summing Up
Chapter Seventeen: How to Reduce Butterfat
Avoid Butter and Cream
Budget for Cheese
Look for Low-Fat Versions of Dairy Foods
What About Eggs?
Summing Up
Chapter Eighteen: How to Reduce Table Fats, Oils, and Salad Dressings
Choose the Best Oils
Choose the Best Margarine
Hold the Mayo!
Choose Low-Fat Salad Dressings
Summing Up
Chapter Nineteen: How to Reduce Salt
Identify the Sources of Salt
Hide the Salt Shaker
Reduce Salt in Cooking
Learn to Read Food Labels
Be Smart When Eating Out
Summing Up
Chapter Twenty: How to Reduce Sugar
Identify the Sources of Sugar
Hide the Sugar Bowl
Moderate Soft Drinks
Moderate Alcohol
Switch to Fresh Fruit
Learn to Read Food Labels
Watch Out for Fat-Free Baked Goods
Summing Up
Chapter Twenty-One: Step 4-How to Handle Eating in a Restaurant
Understand the Basic Principles
Know Your Personal Fat Budget
Know How Much Fat Comes in Restaurant